Browsed byTag: 5 ingredient recipes

Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.

I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.

The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.

Directions:Place cauliflower florets + onion in a baking sheet.
Add herbs, sprinkle with salt, pepper and red chili flakes, then drizzle with olive oil.
Using your hands, mix ingredients well until everything is evenly covered with oil.
Bake in a 375 degree oven for 25-35 minutes or until golden brown.

Over the years I’ve enjoyed many delightful meals with my friend, Anjali. We both like beautiful and healthy food but never compromise flavor! So we teamed up for our next video to cook a delicious menu of panko crusted Dijon Cod fish and a fragrant Mediterranean salad with fresh herbs.

The fish is light and flaky with a tang of Dijon and cooks in a snap. The cucumber-tomato-feta salad is savory, fragrant and colorful. Pair that with a chilled Rose and fantastic company and you got yourself a fabulous meal!

Directions:
Preheat oven to 350 degrees.
Combine panko, 1 teaspoon olive oil, zest of lemon and a pinch of salt + pepper in a bowl. Mix.
Squeeze juice of lemon on the cod.
Drizzle cod with remaining 2 teaspoons of olive oil and spread evenly on the fish.
Slather cod with Dijon mustard.
Cover all of the mustard with panko mixture.
Bake in oven for approximately 15-20 minutes until panko is slightly golden.

Prepare the salad while the fish bakes.
Chop onion and place in a bowl of water to reduce sharpness.
Combine chopped tomato, cucumber, red pepper, olives, feta cheese and mint.
In a separate bowl prepare dressing.
Finely chop the garlic and combine with red wine vinegar.
Slowly drizzle in olive oil while whisking quickly.
Add onion to salad mixture.
Pour dressing over the salad and fold gently to mix.

Forget store-bought salsa and with a few simple steps make your own tasty Salsa Fresca!
In Spanish, pico de gallo literally means the “beek of the rooster.” An internet search led me to several colorful explanations for the etymology of the term, but mostly urban legends and no definitive answer. According to Wikipedia “in Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).” So there you go.

Now, let’s make some yummy flag sauce! This is a party favorite to be enjoyed as a dip with chips, and it ends up being great on tacos, nachos, burritos, grilled chicken… and so on.

Directions:
Chop tomato, onion, jalapeno, parsley and cilantro.
Combine ingredients in a bowl and add lime juice, olive, S+P.
Taste the salsa while you are mixing. Adjust lime or salt based on your personal preference.
I like to start light and add if needed.
Enjoy with tortilla chips while you’re making the meal, but leave some for the fish tacos!

Beyond being nutritious and tasty, salmon is also an incredibly versatile ingredient to work with. I only use wild caught salmon. Stay away from the farmed variety. The diet the fish are fed are is bad for our bodies and pollute the water. They also have 1/10 of the omega-3 fatty acids which is one of the main reasons I like to have this nutritious protein in my diet.

Here I highlight a few simple but elegant ways to prepare this wonderful protein:

Smoked Salmon and Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Salmon Fillet

Cold Salmon Salad

I love to entertain often, but don’t always have time to prepare extravagant menus. The smoked salmon canapes with creme fraiche are easy to make yet quite elegant. Simply place small pieces of smoked salmon on a thin cracker of your choice or pumpernickel cocktail bread. Top with a dollop of creme fraiche and sprig of fresh dill and voila! These are a hit every time.

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Baked Salmon

This recipe is great for dinner any night of the week or on a large salmon fillet for entertaining.

Ingredients:

1 pound wild salmon (can do a smaller or larger piece depending on size of group you’re serving)

2-3 tablespoons olive oil

Juice of 1 lemon

1/2 cup sesame seeds

Lemon wedges + fresh herbs for garnish (optional)

Directions:

Squeeze the juice of 1 lemon on the salmon.

Drizzle with olive oil or sesame oil.

Season with salt + pepper.

Coat entire top of salmon with white or black or mixed sesame seeds.

Bake at 375 degrees for approximately 25 minutes.

Garnish with herbs, lemon wedges and serve with any pasta, rice or grain you like.

Cold Salmon Salad or Sandwich

What’s better than a fabulous dinner? A new fabulous lunch with the leftover.

I love cold salmon sandwiches or salmon topped on a bright and colorful salad.

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